Biochemistry Notes PDF

MACROMOLECULES ORGANIC/BIO Macromolecule Polymer Monomer  Identify the most common elements in living things CHNOPS: The Six Most Abundant Elements of Life  Element & Compound Element is a pure chemical substance consisting of one type of atom. Hydroge...

MACROMOLECULES ORGANIC/BIO Macromolecule Polymer Monomer  Identify the most common elements in living things CHNOPS: The Six Most Abundant Elements of Life  Element & Compound Element is a pure chemical substance consisting of one type of atom. Hydrogen Oxygen Compound a substance consisting of two or more different chemical elements. H₂O Bonding  Hydrogen Bonding * Are weak bonds…….  Carbon- its Organic Atomic Atomic Number Mass How many bonds can carbon make? What kind of bond is formed in a hydrocarbon? Hydrocarbon Covalent What does “Mono” 1 mean?  3 of the 4 macromolecules can be found on foods nutrition labels. All four are found in foods. FAT (0 grams in this product) 1____________________ Carbohydrates 2____________________ (13 grams in this product) Protein 3____________________ (9 grams in this product)  What is the fourth type of biochemical macromolecule? The 4th type of biochemical macromolecules are the NUCLEIC ACIDS The types of Nucleic Acids DNA (DeoxyriboNucleic Acid) RNA (RiboNucleic Acid)  NUCLEIC ACIDS TYPES THERE ARE 2 TYPES OF NUCLEIC ACIDS DNA RNA  Nucleic Acids WHAT DO THEY DO 1. DNA Is our genetic material. Chromosomes are made of DNA. Chromosomes contain the “recipes” to make proteins for your body. 2. RNA Reads the DNA “protein recipes” and makes the proteins for your body. The shape of a nucleic acid is: DNA is a RNA is a double helix single strand  Nucleic Acids AT THE ATOM LEVEL Each nucleic acid is made up of… Phosphorus, Nitrogen, Carbon, Hydrogen, and Oxygen THINK: “CHONP”  CARBOHYDRATES WHAT DO THEY DO? They are the main source for the body to gain energy. They are our fuel! They make up the cell wall in plants which allow them to grow tall, without this carbohydrate, a plant would be a mushy mess! This type of carbohydrate is called Cellulose. THINK: CARBS= ENERGY and CELL WALLS  CARBOHYDRATES WHERE ARE THEY FOUND? In plant foods- in the cell walls of plants --- in fruits, vegetables, peas, beans, SUGAR comes from a plant and so does FLOUR! (pasta, potatoes, bread, candy, cookies) ------------------------------------------------ --- In animal products- in MILK  CARBOHYDRATES MADE UP OF... Carbohydrates are chains (polymers) made of monomers. The most common monomer of carbohydrates is… GLUCOSE  CARBOHYDRATES AT THE ATOM LEVEL Each carbohydrate is made up of… Carbon, Hydrogen, and Oxygen THINK: “CHO” LIPIDS Fats, Oils and Waxes In plants- in the seeds In animals- Adipose+ Connective tissue Lipids make up the cell membrane MARGARINE OIL BUTTER S  LIPIDS MADE UP OF... Lipids are chains (polymers) made of monomers. The most common monomer of lipids is… TRIGLYCERIDES  LIPIDS AT THE ATOM LEVEL Each carbohydrate is made up of… Carbon, Hydrogen, and Oxygen THINK: “CHO”  LIPIDS…Some interesting info Steroids... There are many different types of steroids. They are all lipids. Their functions vary. Some common steroids are: hormones ANABOLIC STEROIDS CHOLESTEROL Like testosterone and They increase muscle estrogen  LIPIDS ARE NEXT WHAT DO THEY DO? They are a great source of STORED ENERGY so we have it in the future. They INSULATE the body to maintain normal body temperature and they CUSHION the internal organs for protection. They produce hormones for the body called STERIODS They waterproof surfaces of animals, plants, and fruits- these are waxes! THINK: Waterproof, insulate, steroids, energy, cushion… “WISE C”  LIPIPS…Some interesting info Waterproof ing... Fruits produce a waxy coating to keep from drying out. The cells in a tulip make a wax which helps coat the leaves. Ear wax traps dust, sand, and other foreign particles from going deeper into the ear and causing damage. Beeswax- a structural material to hold honey in the hive  PROTEINS AT THE ATOM LEVEL Each protein is made up of… Carbon, Hydrogen, and Oxygen, Nitrogen and sometimes Sulfur THINK: “CHONS” Proteins  PROTEINS MADE UP OF... Proteins are made of long chains (polymers) made of monomers. All proteins are made of the monomer… AMINO ACID  The shapes of proteins are like a balled up piece of string Amino Acid chain All wound up  NOW ONTO PROTEINS WHAT DO THEY DO? They are the major structural molecules in living things for growth and repair : muscles, ligaments, tendons, bones, hair, skin, nails…IN FACT ALL CELL MEMBRANES have protein in them They make up antibodies in the immune system They make up enzymes for helping chemical reactions They makeup non-steriod hormones which THINK: Proteins= membranes, enzymes, antibodies, non- steriod hormones, structural molecules, “MEANS” Hair, Skin, Nails, Muscles, Ligaments, Tendons, and Bones  Enzymes Enzymes are proteins that speed up chemical reactions. If you didn’t have enzymes in your stomach to speed up digestion, the food would rot in your stomach because it would take so long!  Enzymes Protein that acts as a catalyst for a biochemical reaction. 3-dimensional structure of a human pancreatic lipase  Catalyst Material that speeds up a reaction without being used up.  starch (+ water) - maltose proteins (+ water) polypeptides fats/oils (+ water) fatty acids + glycerol * Most enzymes end in -ase  Substrate Molecule on which an enzyme acts.  Active Site Pocket formed in the folds of an enzyme and to which a substrate binds: site of reaction catalized by an enzyme.  ? ? ?  Enzyme Concentration As the concentration of an enzyme increases the rate of reaction also increases, provided that the substrate is in excess.  Substrate Concentration At low concentration of substrate an increase in concentration will cause an increase in the rate of reaction. However, once the concentration is such that all the active sites of the enzyme are constantly in use then further increase in substrate concentration will have no effect on the rate of reaction. Different enzymes operate under: Certain temperature ranges Certain pH ranges Certain enzyme specificity ENZYMES STOP WORKING WHEN CONDITIONS ARE NOT RIGHT  Denaturing The changing in shape of the enzyme What are some things that can denature an enzyme? Temperature and pH  Temperature What is the optimal temperature for the above reaction?  Effects of pH Enzymes are affected by changes in pH. The most favorable pH value - the point where the enzyme is most active - is known as the optimum pH. This is graphically illustrated in Figure 14. Extremely high or low pH values generally result in complete loss of activity for most enzymes. pH is also a factor in the stability of enzymes. As with activity, for each enzyme there is also a region of pH optimal stability.  Which statement best describes the enzyme represented in the graphs below? (1.) This enzyme works best at a temperature of 35 C and a pH of 8. (2.) This enzyme works best at a temperature of 50 C and a pH of 12. (3.) Temperature and pH have no influence on the activity of this enzyme. (4.) This enzyme works best at a temperature above 50 C and a pH above 12 Sugar molecule A is converted to usable energy by a specific enzyme. If a different sugar molecule B is substituted, the energy conversion will not occur, as shown below. Why will the enzyme convert only sugar molecule A to usable energy? F. The enzyme is specific to a type of sugar. G. The concentration of molecules is different in each sugar. H. The sugar molecule A may be degrading the sugar molecule B. I. The conversion is only partially complete with sugar molecule B. A. pepsin is less sensitive to pH than trypsin B. pH affects the activity rate of enzymes C. pepsin is less effective at low pH than trypsin D. more enzymes are present at a higher pH